Chicken Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	96%	98%
fat	8%	6%
aromatics	22%	21%
salt	0%	0%
thickener	2%	2%
vegetables and beans	33%	33%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	Kosher salt, to taste
340 g	12 oz. egg noodles
57 g	4 tbsp. salted butter, melted
33 g	1/3 c. chopped fresh parsley
680 g	1 1/2 lb. boneless skinless chicken thighs, cut into 1-inch pieces
1 g	1/4 tsp. paprika
2 g	1 tsp. ground black pepper, plus more to taste
227 g	8 oz. cremini mushrooms, thinly sliced
150 g	1 small yellow onion, sliced
2 g	1 tsp. minced fresh thyme
15 g	2 tbsp. all-purpose flour
59 g	1/4 c. dry white wine (such as sauvignon blanc)
480 g	2 c. low-sodium vegetable broth, hot
11 g	2 tsp. soy sauce
115 g	1/2 c. sour cream
26 g	2 tbsp. dijon mustard
12 g	2 tbsp. chopped chives

Method: 5 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“<p>Our family has eaten Stroganoff forever with leftover steak so we were excited to try this chicken version. I agree with the expert Pioneer Woman…the chicken thighs are a must in this recipe! My family felt the Dijon mustard came through stronger than we’d” — a cook, 4★

“<p>We really liked this. The sauce was velvety and delicious. When I saw the prep time was 45 minutes and the total time was 55 minutes I thought it was a typo. But it's almost true! There is a lot of prep but it's worth it. I will make this again. It is a w” — a cook, 4★